Crescent City Grill's Mardi Gras Pasta
ready in: 1-2 hrs
recipe id: 39687
cook method: stovetop
2 pounds shrimp, peeled & deveined
2 tablespoons Creole seasoning
4 ounces clarified butter*
1/2 cup green bell pepper, small dice
1/2 cup red bell pepper, small dice
1 1/2 cup tomato, chopped
2 tablespoons garlic, minced
1 pound crawfish tails (you can buy these frozen)
1 cup heavy whipping cream
1 pound fettucine pasta
Parmesan Cream Sauce
1 quart heavy cream
1/2 pound Parmesan cheese, grated
1/3 pound Romano cheese, grated
2 teaspoons white pepper
1/8 teaspoon nutmeg
3 tablespoons butter, mixed with
4 tablespoons flour (for light blond roux)
Cook the fettucine in boiling water until al dente. Sprinkle shrimp with 2 tsp. Creole seasoning. In a heavy saute pan over medium-high heat, add the clarified butter, bell peppers and onion. Cook for 1 minute. Add the seasoned shrimp.
When the vegetables begin to get soft and the shrimp turn pink, add the tomatoes and crawfish. When crawfish are heated through, add the Parmesan cream sauce and remaining 2 tsp. of creole seasoning, stirring well. Add the heavy whipping cream and stir well to blend with the sauce. Cook for 3-4 minutes until sauce has reduced and become thick.
Divide pasta among serving plates and top with seafood mixture making sure that each portion gets 4 shrimp and an equal amount of crawfish.
For Clarified Butter: Place 3-4 lbs. butter in a heavy 2-quart saucepan over medium heat. Adjust the heat as butter melts so that it is bubbling. As the butter cooks, skim the white matter that comes to the top with a spoon and discard.
Continue to cook butter; as it gets closer to being done the bubbles will get smaller and the butter will become clear. When the butter has very tiny bubbles and you can see through it, remove from the heat.
Allow to cool for about 1 hour and then slowly pour it through a fine mesh strainer or cheesecloth. Discard any water or solids left at the bottom.
For Parmesan Cream Sauce: Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Separately, make a light blond roux. Add roux to the milk/cheese mixture and continue cooling until thickened.
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